Pastry Production Specialist

Requirements

• Minimum 2–4 years of pastry/bakery production experience.
• Strong practical experience in puff pastry and lamination.
• Experience with choux pastry, doughnut production, and commercial baking.
• Good understanding of dough and batter handling.
• Able to work accurately and consistently.
• Good teamwork and discipline.

Responsibilities

• Prepare puff pastry and perform lamination, folding, resting, rolling, and shaping.
• Prepare and pipe choux pastry.
• Prepare and process doughnuts, including mixing, proofing, shaping, frying/baking, and finishing.
• Operate ovens, mixers, sheeters, fryers, and other pastry equipment.
• Monitor dough/batter condition and baking/frying results.
• Follow recipes, SOPs, and production schedules.
• Perform accurate scaling and mise en place.
• Conduct basic quality checks.
• Report production abnormalities to the Production Leader.
• Support other pastry production when required.
• Maintain hygiene, cleanliness, and equipment standards.